Blackberry Mousse

Blackberry Mouse Recipe

  1. Press the blackberries through a nylon sieve to make a purée, about 225 (8fl oz)
  2. Whisk the egg yolks in a large mixing bowl with the caster sugar until very thick.
  3. Whisk in the blackberry purée.
  4. Whip the cream until thick enough to leave a trail on the surface when the whisk is lifte, then fold int the blackberry mixture.
  5. Continue to whisk until the mixture will form a heavy trail.
  6. Whisk the egg whites until they stand in soft peaks, then fold into the blackberry mixture.
  7. Spoon the blackberry mousse into six serving glasses and chill four about 2 hours.
  8. Serve decorated with fress blackberries and their leaves, hung in clusters over the sides of the glasses.

Ingredients required

  • 225 g (8oz) fresh or frozen blackberries
  • 2 eggs, seperated
  • 50 g (2 oz) caster sugar
  • 300 ml (1/2 pint) double cream
  • a few blackberries, with leaves (if possible) for decoration